Fall Season Means Oven Roasted Tomatoes

Hello Fall! It’s time to get on the #OvenRoastedTomatoes! Our Roma #tomatoes surged the last few weeks and the first batch of 50 🍅 are ready for brining and roasting. Super super easy and fills the house with those end of #summer smells!

#Recipe:

20 firm ripe Romas

1/4 cup olive oil

2 tbs balsamic vinegar

2 tbs finely chopped parsley (can also use basil 🌿)

Coarse or sea salt

Freshly ground pepper .

*Scale brine recipe to quantity .

1. Trim the stems off of the Romas and quarter lengthwise and remove and discard seeds. Place in large non-metallic bowl and add olive oil, vinegar, parsley to form brine, mixing well. Season with sea 🌊 salt and pepper. Cover bowl and allow to marinate in refrigerator min 2-3 hours.

2. Preheat oven to 200F (95C)

3. Place tomatoes 🍅 in a single layer on non-stick baking sheets (*if you scale to quantity use multiple baking sheets)

4. Bake for 16-20 hours (10-12 for more tender roast). Ideally the best time to place them in the oven is 7P and bake throughout the night. Your house will smell like an Italian kitchen 🇮🇹 and you will have plump juicy intensely flavorful tomatoes 🍅 greeting you in the morning.